Summary

Ingredients

• 4 sirloin steak (s) (entrecôte) boneless à 200 g
• 60 ml soy sauce
• 125 ml sauce (teriyaki)
• 2 tablespoon rice wine (mirin) or sweet sherry
• 2 tablespoon honey
• 2 clove (s) garlic, crushed
• 2 teaspoons ginger, freshly grated
• 4 spring onions, finely chopped

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Instructions

1. Remove excess fat and tendons from steaks.
2. Mix the soy sauce with the teriyaki sauce, the mirin or sherry, honey, garlic and ginger in a bowl (not a metal bowl!).
3. Place the steaks in it, well covered with liquid, cover and marinate in the refrigerator for at least 2 hours.
4. Drain meat and save liquid.
5. Place the steaks in a large cast iron pan and sear on each side for 2 minutes on the highest level.
6. Bloody steaks are obtained after 1 minute of frying on each side.
7. For well-cooked steaks, turn down to medium level.
8. Medium steaks are ready after another 2-3 minutes on each side and well done after
9. Fry 4-6 minutes on each side.
10. Brush with marinade several times for the last few minutes.
11. If desired, scoop 1 teaspoon of hot marinade over each steak, garnish with spring onions and serve immediately.